Pumpkin Butter

Place the pumpkin halves cut-side down on a baking sheet and bake for about 1 hour, until the flesh is very tender. Let cool, then remove and discard the peel.

Puree the pumpkin pulp through a food mill or in a blender or food processor until smooth.

Pour the puree into a heavy pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes, until the puree mounds slightly on a spoon. Measure out no more than 4 cups.

Stir in the sugar, honey, cinnamon, allspice, and salt. Simmer uncovered, stirring often, until thick enough to spread.

Test for doneness by placing a spoonful on a chilled plate and freezing for 1 minute; there should be no watery ring around the mound and a finger drawn through the middle should hold its shape. Once set, refrigerate and use as desired.